I've seen Atul Kochhar on Saturday Kitchen and he seems and awfully nice person and I'm sure his food tastes fantastic but it is still Indian food, fantastic Indian food maybe even Anglo-Indian food but I really can't except that it's truly British. And I know British food has a long tradition of incorporating exotic flavours of mace, nutmeg, saffron and cinnamon if you could afford it, but I’m not so sure about garam masala and turmeric. I guess I am just biased against Indian food as so far have never enjoyed any Indian food and have no Indian food references, but I know many would totally oppose my view and as 'curry' seems to been adopted as the quintessential British dish (in some polls) I will have to stand corrected! But if you wanted to, I guess you could also argue that French cooking has also played a large part in the history of English food. If you had the funds you may well have employed a French chef and there was a time when you may have eaten very similarly in both
And I know it really has no bearing on anything at all but I was very intrigued to note that out of the 3 three-star and 13 two-star British restaurants that Michelin deign to award their coveted stars to possibly only Heston Blumenthal at the Fat Duck and Patrick Guilabaud in Dublin don’t have their menus oozing Frenchness. And you could argue that despite Patrick Guilabaud’s Irish cooking with Irish food he does pepper the menus with a lot of French phrases. I didn’t even check the 106 one-star establishments! And yes I know that some would say that the Michelin Guides are notoriously biased towards French food but it’s all rather interesting. If that is so, if out of the 16 best (according to Michelin) restaurants in Great Britain you can find mainly French food, how on earth are we ever going to get Great British cuisine recognised for how good it could be and get the deserved accolades. And if the premise of this competition is “to show the French a thing or two” – according to the increasingly annoying Jennie Bond we will have to hope that they leave their Michelin guides at home! And whilst we’re on the subject on Jennie Bond being irritating, what’s with all this mentioning of French terms in whispered tones? – yes we call those fluffy things soufflés, pan frying is more commonly known as sautéing and a terrine is never called a meatloaf whatever you think Jennie!
The whole foundation of the competition is slightly flawed as on one hand they require exclusive use of regional, seasonal ingredients but they also want to see stupendous British cooking showcased. Last year you saw Richard Corrigan don a pair of waders to meet his salmon, Marcus Wareing joining the fisherman in search of the brown shrimp for his tian, Nick Nairn mingling with the roe deer that would form his esteemed saddle of venison and then Atul Kotchher visiting
I guess taking the concept of the show to its natural conclusion it would be ideal if the chosen chef only had to step out of his kitchen and be surrounded by all the ingredients he required. Maybe that would be somebody like Raymond Blanc. He can step out of his Le Manoir aux Quat’ Saisons into his fabulous extensive kitchen garden. But of course he's French, living in
We are so lucky with the sheer choice of global cuisines to select from in the
Clearly this has all distressed me greatly, I am sorry that Galton was robbed! It has inspired D and I to expedite our plan to visit Morston Hall and see what his food really is all about as I always thought that his cookbooks were fabulous. I am sure it will be little consolation to Galton, but we will visit nevertheless. And if I find myself in